Boulevardier

Combine, dilute and chill the batch. Finish each glass when serving.

One recipe serving per guest. Choose the amount you want to prepare.

Batch to pour: 756 ml · Per serving: 126 ml. Use a container larger than the volume shown; allow room for fruit and stirring.

Prepare the base

• 270 ml Bourbon whiskey
• 180 ml Campari
• 180 ml Sweet red vermouth

Optional garnishes · Optional

• 6 pieces Orange (peel, for garnish)

Water for the batch

This starting amount replaces ice melt during mixing. Test one serving and adjust before making the whole batch. It is not a measured result.

126 ml added water for 6 servings.

Make one serving using the original method. Weigh the liquid before ice, then strain completely and weigh again. The gain in grams is approximately the added water in ml. Liquid left on the ice makes this an underestimate. Taste the chilled sample, repeat if needed, and enter the water amount above.

Prepare and serve

1. Measure the base ingredients into a clean, covered container and stir to combine. Keep the quantities in the serving section separate.
2. Stir 126 ml chilled water into the base. This is in addition to any water already specified in the recipe.
3. Prepare for today’s service. Label and refrigerate the covered base; follow ingredient storage labels. Keep ice out of the container and chill the glasses before serving.
4. Pour 126 ml of the chilled, diluted batch into each chilled glass. Use an external ice bath to cool the closed container further if needed. Add garnish at service; do not repeat the original full stir or shake.

The list saves ingredient names, not party quantities. Check the totals above against how much you have. Garnishes and ice are not added.

Bartender sources: Campari Academy: batching techniques · Dave Arnold: measuring dilution and batching · Simon Difford: water and dilution · Jeffrey Morgenthaler: batch calculator